1 ¾ pounds sweet potatoes (3 medium)
1 large egg, lightly beaten
3 tablespoons bourbon or orange juice
2 tablespoons half-and-half
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ teaspoon salt
½ teaspoon ground pepper
¼ cup old-fashioned rolled oats
1 ½ tablespoons brown sugar
1 tablespoon cold butter, cubed
1 tablespoon chopped pecans
Preheat oven to 400°F. Line an 8-inch-square baking dish with foil.
Prick sweet potatoes with a fork in several places, then transfer to the pan. Bake until tender, about 60 minutes. Set aside to cool, about 20 minutes.
Reduce oven temperature to 375°F. Peel and mash the sweet potatoes. Remove the foil from the baking dish and coat the pan with cooking spray.
Combine the sweet potatoes, egg, bourbon (or orange juice), half-and-half, cinnamon, vanilla, salt, and pepper in a large bowl. Beat with an electric mixer on medium speed until smooth. Spoon into the prepared baking dish.
Combine oats, brown sugar, butter, and pecans; mix with your fingertips until crumbly. Sprinkle the topping over the sweet potato mixture.
Bake until the casserole is heated through and the topping is brown, about 35 minutes.